These pistachio chocolate chip cookies have a soft, tender texture with a nutty flavor that sets them apart from a classic cookie. The pistachio flour keeps the dough moist, the chopped pistachios add crunch, and the chocolate chips bring everything together.

Pistachio flour is what gives these cookies their soft texture and naturally nutty flavor. You can usually find it in the baking aisle of grocery stores, at specialty markets, or online. If you can’t find pistachio flour, don’t worry. 

You can make your own by pulsing shelled pistachios in a food processor until very fine, stopping before it turns into a paste. Almond flour also works as a substitute, although the flavor will be a little different. 

Have leftover pistachios? Be sure to try my Pistachio Hummus and Pistachio Pesto. 

Ingredients Needed 

• Unsalted butter: soften to room temperature so it mixes more easily.
• Brown sugar and granulated sugar: the combination of the two keeps the cookies soft.
• Egg: binds the dough and creates structure.
• Vanilla extract: makes the other flavors richer. 
• Pistachio flour: adds nutty flavor and tenderness to the dough, along with a slight green color after baking.
• All-purpose flour: creates the base for the cookies.
• Baking powder: helps the cookies rise.
• Baking soda: helps them to spread and brown.
• Salt: balances sweetness and enhances flavor.
• Semi-sweet chocolate chips: add richness and contrast to the pistachios.
• Chopped pistachios: provide crunch and extra pistachio flavor.
• Optional sea salt: adds a finishing touch. 

How to Make Pistachio Chocolate Chip Cookies

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a stand mixer or a bowl with a handheld mixer, cream the butter, brown sugar, and granulated sugar together on high speed until light and fluffy.

Reduce the speed to medium and add the egg, mixing until smooth. Add the vanilla extract and mix again.

In a separate bowl, whisk together the pistachio flour, all-purpose flour, baking powder, baking soda, and salt.

Add the dry mixture to the wet mixture and stir until just combined. Fold in the chocolate chips and chopped pistachios. If time allows, chill the dough for 30 minutes to help the cookies hold their shape.

Scoop out two tablespoons of dough and arrange evenly on the prepared baking sheets.

Bake for 12 to 14 minutes, or until the edges are lightly golden. Remove from the oven, sprinkle with sea salt if using, and cool on a wire rack.

Helpful Tips

• Use room temperature butter so it creams properly and gives you the best texture.
• Chop pistachios evenly, so they distribute throughout the dough.
• Line your baking sheets to prevent over-browning on the bottom.
• Don’t overmix once the flour is added. Overmixing can make the cookies tough.

Substitutions and Variations

• No pistachio flour? Use almond flour for a similar tender texture.
• Try white chocolate chips for an even sweeter, creamier cookie.
• Whole wheat pastry flour can be substituted for all-purpose, but do not use regular whole wheat flour. This will make the dough too heavy, and the cookies will not turn out as well.

Common FAQs 

Can I make the dough ahead of time?

Yes. Refrigerate up to 48 hours or freeze for up to 3 months. Scoop before freezing for easy baking.

Do pistachio cookies freeze well?

Both the dough and baked cookies freeze beautifully. Thaw the cookies at room temperature or bake frozen dough balls, adding 1 to 2 minutes to the bake time.

More Delicious Cookie Recipes:

• Bacon Chocolate Chip Cookies
• Ginger Molasses Cookies
• Sun Butter Cookies
• Strawberry Cream Cheese Cookies

Chocolate Chip Pistachio Cookies

Soft, chewy pistachio chocolate chip cookies made with pistachio flour, chopped pistachios, and rich chocolate chips. A flavorful twist on the classic cookie.

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Course: Dessert

Cuisine: American

Keyword: pistachio chocolate chip cookies

Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 29 minutes minutes

Servings: 12

Ingredients

• ½ cup 1 stick unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup pistachio flour
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• ½ cup chopped pistachios
• Optional: sea salt

Instructions

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer bowl or with a handheld mixer and bowl, add butter, brown sugar, and granulated sugar and cream together on high speed.
• Decrease speed to medium and add eggs, one at a time, then vanilla, beating well between each.
• In a separate bowl, mix together pistachio flour, all-purpose flour, baking powder, baking soda, and salt.
• Add dry ingredients to wet ingredients, gently stirring together. Fold in chocolate chips and pistachios. Optional: cover bowl and place in refrigerator for 30 minutes to chill.
• Scoop out 2 tablespoons of dough and place evenly spaced on baking sheet.
• Bake 12-14 minutes until edges turn golden brown. Remove from oven, sprinkle with sea salt, and cool on wire rack.

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